Light
Millennium #15 issue, May 2005
Mexicans
in the U.S.A:
Mexican-American / Tex-Mex Cuisine
by Etienne MARTINEZ
When studying
Mexicans in the United States it is relatively easy
to find many authors that deal with the issues of
politics, discrimination, economic struggle and other
very serious topics that immigrants often experience.
As inescapable as those issues are for the people
who have to deal with them, they are almost always
too somber to discuss or deal with during those lighter
moments in life. Moments where nothing matters but
the most important things in life such as God and
family, and times when life just seems to go on regardless
of what is happening in Washington D.C. For example
it would be difficult to imagine Uncle Pedro talking
about his frustrations with his racist boss at a family
Christmas get-together, or the Gonzalez family thanking
God for the Republican Party for lowering taxes again
during family prayer time or the Sanchez sisters fighting
over whose bilingual education teacher is doing a
better job at teaching them English in school. It
can not be stressed enough how important all of these
issues are but my goal in this research is to capture
and bring to light probably the one thing that in
many ways connects all Mexican-Americans together,
the one of a few things that is worthy of discussion
at a Christmas party, and thanked for in a prayer
or argued over at a chili contest and it isn't found
in the sociology or history sections in the library,
instead one would have to turn to the culinary section
to find a book that deals with this subject; Mexican-American
cuisine.
Many people often think that they can go to a local Taco Bell to
enjoy some traditional Mexican food, they are almost
unforgivably mistaken. Taco Bell is actually the place
one can go to enjoy Mexican-American or Tex-Mex food
(or at least an attempt at it). There is a big difference
between Mexican cuisine and Tex-Mex cuisine, the terms
Tex-Mex and Mexican American may be used interchangeably
when speaking of food and will later be explained. They
are closely related, but Tex-Mex cuisine has been adapted
for the Anglo taste while Mexican food has almost no
influence from the United States. Proponents of Mexican
food take great strides to distinguish their cuisine
from what is more popular in the United States, they
even put it down. Mexican Cooking For Dummies
actually says "Although it's one of the world's
most beloved cuisines, Mexican food has been severely
misunderstood and sloppily translated north of the border." Mexico has every right to be proud of
it's cuisine, but it is probably its own insistence
on not being associated with the culinary legacy it
has left north of the border that has strengthened the
divisions between the two cuisines the most. Just as Mexican food has its defenders
so does Tex-Mex cuisine as well. Miller states that
"The History of the U.S.-Mexican border area makes
it one of the world's great culinary regions, similar
to the great feeding grounds of the oceans, where currents
of different temperatures meet. Just as this mixture
produces waters teeming with all kinds of creatures,
so the migrations of different peoples to the border
area have created a region of rich cultural exchange,
between Indians and Spanish, vaqueros and cowboys, and
Hispanics and Anglos." Few could sum it up as precisely
and poetically as Miller does.
According to the Tex-Mex cookbook by Rob Walsh, this type of food is genuinely
an American phenomenon, but has been called Mexican
food until thirty years ago when an article in the Mexico
City News said "It was a mistake to come to
Mexico and not try the local cuisine. It is not the
Tex-Mex cooking one is used to getting in the
United States." As if it
wasn't enough Tex-Mex cuisine wasn't receiving the recognition
it deserved as a discernable style of food; when it
finally does get attention, it's done in a condescending
way.
No one is quite sure why the term Tex-Mex is used when in fact
dishes that originated in other areas such as San Francisco's
steak burritos, San Diego's fish tacos and Tucson's
chimichangas are all in the same category. The one thing
that is for sure is that these dishes are definitely
not Mexican and they fall in the category of Mexican-American
food. The Term Tex-Mex is used to represent many different
aspects of Mexican-American culture such as music, fashion
or clothing. The first documented use of the term originated
when it was used for the Texas and Mexican railway,
which carried passengers from Laredo to Corpus Christi
beginning in 1875. It is likely that the term was used
by the locals even before the railway first penned it.
Tex-Mex began to reach the Midwest when a San Antonio Chili stand
showcased its chili for the Chicago World's Fair in
1893. By 1910 chili con carne
could be bought in cans in Oklahoma and St. Louis, today
chili is enjoyed all over the United States. In the
early 1900s Tamales, Mexican corn flour patties were more popular in Chicago
than hamburgers. As widespread as Tex-Mex cuisine
is in the United States, it is as much regional as it
is American. It is intimately involved with the border
lands where it has the reputation of being the best.
A perfect example to illustrate this is the commercial
for a particular salsa dip that pokes fun at its competitors
when they stress the fact that the other salsas are
made in the north east. The announcer says that such
and such brand is made in New York City and all the
cows in the field raise there heads and all together
in great horror say "Neeeeeew York City!?"
The implication is that even cows know better than to
buy salsa dips that aren't made in Texas. It is a funny
commercial but it goes to show that for the best Tex-Mex
one must head south west.
Before understanding Tex-Mex cuisine one must look at the origins
and history of the food first. It is very closely tied
to the history of the people who take pride in it. Some
would even argue that the food of a people can tell
more about their culture than many other measurements.
For one thing, Tex-Mex cuisine reflects the historical
relationship between Mexican-Americans and the United
States. In the article World View, Madsen says "The Mexican-American
thinks of himself as both a citizen of the United States
and a member of La Raza." Just as Mexican-Americans see themselves
as having a dual nature, Walsh quotes Waverly, a Chicago
food writer who said, "Tex-Mex food might be described
as native foreign food, contradictory though that term may seem. It is native for it does not exist elsewhere;
it was born on this soil. But it is foreign in that
its inspiration came from an alien cuisine; that it
has never merged into the mainstream of American cooking
and remains alive almost solely in the region where
it originated." One can take the quote by Waverly
and replace the words Tex-Mex food with Mexican Americans
and the description would be surprisingly true. It is
unlikely that this food expert was aware of or even
intended to speak to the reality of the Mexican-American
people, however, was obliviously able to sum it up concisely,
but in the context of Tex-Mex cuisine. Miller takes
it to the next level when he says, "These people-home
cooks, famous chefs, teachers, sheepherders, artists
and tortilla makers- define their cuisine as it defines
them. The food and the people are one and the same."
For many years the border lands were distinguishable only on maps.
People, business, culture and food crossed the two countries
with ease. According to Meier and Feliciano Rivera,
"Anyone traveling from Mexico into the United States
in 1848 would have found it difficult to know when he
had crossed the frontier unless border guards and signs
marked the boundary." In many ways one can look at these
border lands as buffer zones that share many things
in common. Today, when thinking about cowboys, Americans
think of them as part of the south-west; when thinking
of vaqueros, (Spanish word for cowboys) Mexicans think of them as something
from the north. When thinking of cattle ranches, Americans
think of the south-west, when Mexicans think of cattle
ranches they think of the north. Even what we know as
Tex-Mex music, Mexicans call it Musica Nortena (northern music). When thinking about
Tex-Mex cuisine, Americans think of south-western food,
while again Mexicans think of it as food from the north.
This is another example of how Tex-Mex cuisine is very
much a part of Mexican-American culture as it is intimately
related to border land life.
When reading the biographies by Mexican-American authors, many
times one discovers numerous nostalgic references to
home cooking. Those sweet memories bring them back to
a time when food was prepared with care, ingredients
were locally grown and harvested, domesticated livestock
were often butchered in the backyard and dinner was
a sacred time of family unity. Socorro Felix Delgado,
a Mexican-American woman who lived in Tucson, nostalgically
recalls how her mother, Carlota, used to tell her how
she "made tortillas early in the morning when she
was very young." She made burritos and they [her
and her brothers] took them to school for lunch!" These simple dishes are the staples
of today's Tex-Mex cuisine. Carlota's childhood memories are reflective
of the experience of thousands of Mexican Americans
in the early 1900s. Here one can see the particular
importance of tortillas in Tex-Mex food. It is the key
component that allows food to be portable and it is
that convenience and practicality that helps make the
tortilla, flour or corn wrap, an integral part of the
Tex-Mex cuisine. There is no escaping the fact that
the food of a people tells a lot about their values,
culture and history.
According to the Jamisons, "The Spanish came to the New World
in search of gold and glory and found Mexican food instead." One of the most delicious and accidental
discoveries of the Spaniards was the Native American
cooking. Much of the fundamentals of Mexican cooking
as it is known today can be traced back to 1519 to the
Aztecs that lived in the central valley of Mexico. The
Spaniards encountered foods such as tamales with all
kinds of fillings, corn tortillas, different sea food
dishes, turkey dishes, twelve different kinds of beans
and even chocolate drinks. The most alien to the Spaniards
and authentic to today's Mexican and Tex-Mex cuisine
was the variety and uses of chilis. Corn was the essential
part of the Aztec diet, but they also grew and consumed
tomatoes, avocados, squash, cacti, and many other fruits.
For meat, the Aztecs ate Turkey, ducks, dogs and other
game. The Spaniards introduced beef, lamb, milk, cheese,
butter, lard, pork, wheat, rice and many other European
necessities. As the conquerors moved north and away
from the land of the Aztecs and Mayas, they found that
the native people of today's American south-west were
raising the vital staple of today's Tex-Mex cuisine
consisting of corn and beans. However, due to the dryer
weather in the area, the variety of foods was not as
bountiful as in the south. When the United States conquered
half of Mexico as a result of the Mexican-American war
it gradually lead to the polarization of the Tex-Mex
cuisine from its Mexican roots, making it the "native
foreign" favorite of the southwest while at the
same time the oldest regional cuisine in this country.
Tex-Mex cuisine is still evolving in the south-west and is by no
means stagnant. In fact there seems to be a revival
and a new acceptance of the Tex-Mex tradition. Many
restaurants that shut down after the cultural food bashing
from Mexico, disowning them from the Mexican cuisine
tradition, have reopened and are now claiming to have
invented Tex-Mex cuisine Originally these restaurants were
claiming to sell Mexican cuisine, therefore to have
the country for which they claimed their recipes were
from completely reject them, initially seemed to be
devastating, but instead has been a liberating experience.
Now these restaurants are free to experiment and cater
to the tastes of Mexican-American/Chicano and Anglo
consumers.
What would an analysis on Tex-Mex cuisine be if it did not describe
at least some of the most popular Tex-Mex dishes? A
Botanas is a huge platter of nachos smothered
with meat and guacamole and served with tortillas and
salsa on the side. This dish is meant for the enjoyment
of several people. Burritos are, in their simplest form, large tortilla
wraps with different kinds of fillings. The filling
can be as varied as the restaurants and people who enjoy
them. Chalupas are made when one fries flat tortillas
and tops them with beans and cheeses. This dish is typically
served with a variety of meat-less toppings. Chilaquiles
are basically scraps of tortilla chips
cooked in a savory sauce with meat and cheese. Chimichangas
have an interesting legend to them, it
is said that it was invented when someone accidentally
dropped a burrito in to a deep fryer and the result
was a delicious treat. They weren't sure of what to
name it, so they called it a "whatchamacalllit."
The word Chimichanga is supposed to be Spanish word
for it. Enchiladas are corn tortillas that are made
soft in hot oil and then cooked in chile sauce. An Enchurito
is
the combination of a burrito and enchilada. It is a
burrito covered with chile sauce and eaten with a fork
and knife. Envueltos are tortillas wrapped around a filling and fried or cooked in a
sauce. Fajitas
are a little complicated because they refer to grilled
skirt steak that is served with flour tortillas but
Anglos have taken it to mean a grilled steak or chicken
in a soft flour taco. Frijoles Refritos are cooked beans mashed in hot oil. Gorditas are made when one takes a piece of tortilla
dough and pats it into a circle. It is then put in to
hot oil where it puffs up and is then opened and filled
with beans, shredded meat, and cheese. Migas are
breadcrumbs and tortilla scraps fried and mixed with
scrambled eggs; it is a popular breakfast dish. Nachos
are
tortilla chips topped with cheese and jalapeno slices
and broiled until the cheese melts. Panchos
are the same as nachos but with refried beans spread
on before the cheese and jalapenos. Quesadillas are
flour tortillas that are sandwiched over cheese and
then grilled to melt the cheese. Tacos are simply corn
or flour tortillas wrapped around a filling. They are
the main dish of any Taco-Bell. Tamales are made by taking tortilla dough mixed
with lard and seasonings and then spreading it onto
a corn husk and filling it with a meat. The main ingredient
in all of these dishes is the tortilla, which is the
oldest Mesoamerican food staple that is as commonly
used today as it was in pre-Colombian time.
The
saying goes that: "the way into a person's heart
is through their stomach." For the purposes of
this research it can be said that the way into a Mexican-American's
home is through their kitchen. One might be surprised
to find so much information about Mexican-Americans
in cookbooks, but it make a lot of sense since the food
of a people is in many ways the link between history
and the present, country and region, and passion and
spice. Tex-Mex cuisine has taken its place as a separate
and different type of cuisine from Mexican food. It
is very American and very borderland at the same time.
Tex-Mex cuisine is definitely one of the greatest Mexican-American
contributions to kitchens everywhere this side of the
Rio Grand.
Bibliography:
Feniger, Susane;
Seigel, Helene; Miliken Sue, Mary. Mexican Cooking
For Dummies. Scranton, Courage Books, 2002.
Jamison Alters, Cheryl; Jamison, Bill. The Border Cookbook:
Authentic Home Cooking of the American Southwest and
Northern Mexico. Boston, The Harvard Common Press,
1995.
Madsen, William. The Changing Mexican American: World View.
El Paso, Rinehart and Winston Inc., 1964.
Martin Preciado, Patricia. An Oral History of Mexican-American
Women: Songs My Mother Sang To Me. Tucson, the University
of Arizona Press, 1992.
Meier S, Matt; Rivera Feliciano. The Chicanos: A History of
Mexican Americans. New York, Hill and Wang, 1972.
Walsh, Rob. The Tex-Mex Cookbook. New York, Broadway Books,
2004.
Footnotes: